Ingredients with Measurements:
- 2 cups cooked lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup shredded cheese
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Special Equipment Needed:
- 9-inch pie plate
- Large skillet
- Small bowl
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add curry powder, cumin, coriander, turmeric, cinnamon, cardamom, cayenne pepper, salt, and black pepper to the skillet and cook for 1 minute.
4. Add cooked lentils, vegetable broth, tomato paste, and lemon juice to the skillet and bring to a simmer. Simmer for 10 minutes.
5. Remove from heat and stir in cilantro, parsley, mint, peas, and corn.
6. Pour the lentil mixture into the prepared pie plate.
7. In a small bowl, mix together the cheese, bread crumbs, and melted butter. Sprinkle the mixture over the top of the lentil mixture.
8. Bake in preheated oven for 25 minutes, or until the top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 28g
Protein: 10g
Substitutions for Ingredients:
- Lentils: can be substituted with cooked chickpeas or black beans
- Olive oil: can be substituted with vegetable oil
- Curry powder: can be substituted with garam masala
- Vegetable broth: can be substituted with chicken broth
- Tomato paste: can be substituted with tomato sauce
- Fresh cilantro: can be substituted with fresh parsley
- Frozen peas: can be substituted with fresh or canned peas
- Frozen corn: can be substituted with fresh or canned corn
- Shredded cheese: can be substituted with grated Parmesan cheese
- Bread crumbs: can be substituted with crushed crackers or oats
- Butter: can be substituted with margarine or vegetable oil
Variations:
- Add cooked chicken, beef, or pork to the lentil mixture for a heartier dish.
- Substitute the vegetables with your favorite vegetables, such as mushrooms, bell peppers, or zucchini.
- Add 1/2 cup of cooked quinoa to the lentil mixture for added protein and fiber.
Tips and Tricks:
- Cook the lentils ahead of time to save time.
- Use a food processor to quickly chop the onion and garlic.
- Use a store-bought pie crust to save time.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a 350°F oven until heated through.
Presentation Ideas:
Serve the lentil curry pie with a dollop of plain yogurt and a sprinkle of chopped fresh herbs.
Garnishes:
- Chopped fresh herbs
- Plain yogurt
- Crushed red pepper flakes
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested Side Dishes:
- Green salad
- Roasted potatoes
- Steamed vegetables
Troubleshooting Advice:
- If the top of the pie is not golden brown after 25 minutes of baking, increase the oven temperature to 400°F and bake for an additional 5-10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Lentils have been a staple food in many cultures for centuries. They are a nutritious and affordable source of protein, fiber, and other essential vitamins and minerals.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve with a side of rice or naan bread and a green salad.
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